Ingredients
- 1 TBSP of extra virgin olive oil
- 1 small diced onion
- 1 bag sliced carrots
- 5 ribs of celery, sliced
- 2 TBSP minced garlic
- 1 tsp thyme
- 12 cups bone broth
- 2 bay leaves
- 2 rotisserie chickens, meat removed and shredded
- 2 bags of egg noodles (10 oz each)
- salt & pepper to taste
Directions
- In a large stockpot, saute the mirepoix (celery, carrots, onions) and garlic in EVOO in the pot until the onion is translucent.
- Add the thyme and stir.
- Add the bay leaves and bone broth and bring to a boil.
- Turn the stove to medium-low to simmer and add chicken and egg noodles for about 10 minutes. Check noodles as needed to avoid overcooking.
- Season with salt and pepper to taste and top with parsley.
Higher Protein Chick Pot Pie
